Louisiana Alligator

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30 minutes Prep: 15 minutes Cook: 15 minutes

868 calories per serving view nutrition facts

Ingredients

12	ounces	alligator tail	pounded thin
8	ounces	boudin sausage
2	ounces	flour, all-purpose	seasoned with salt & pepper
2	ounces	vegetable oil
1	ounce	bourbon whiskey
4	ounces	heavy whipping cream
16	ounces	corn cake batter
12	ounces	butter	compound
4	ounces	scallions, spring or green onions	thin

Directions

Pound alligator into 12-1 ounce medallions.

Heat saucepan with oil.

Lightly dredge medallions in flour and sauté in hot pan for 10 seconds on each side.

Remove from pan and hold on heated plate. Slice sausage in to thin pieces and place in saucepan.

Cook for 1 minute, add bourbon and flame.

Add compound butter and melt it while swirling pan.

Add cream and whip until smooth.

Make 8 3-inch cornmeal cakes on griddle.

On heated plate put corn cakes in middle.

Put cooked alligator on corn cakes and ladle 3 ounces sauce with sausage over all.

Sprinkle with sliced green onions for garnish.

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